Chasing MY Life WHEREVER it Leads ME – Page 266 – Chasing MY Life WHEREVER it Leads ME

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe! It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own. I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

Season chicken with salt and pepper.
Place chicken in slow cooker skin side up.
Cook on low 5-6 hours.
Remove from slow cooker.
Remove skin and bones, shredding the chicken into a bowl.
Add dressing and cheese, mixing until well incorporated.
Serve on rolls.

CAESAR DRESSING makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.

BLUEBERRY CRUMB CAKE

Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE

1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

Preheat oven to 350 degrees.
Spray a 10 inch spring form pan with non-stick spray.
In a large bowl cream butter with sugar.
Add egg, blending well.
Sift together flour, baking powder and salt.
Alternately add flour mixture and milk, beating until well blended.
Fold in lemon zest and blueberries.
Spread into prepared pan.

TOPPING

1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
Sprinkle on top of cake.
Sprinkle brown sugar on top evenly.
Place chilled butter slices randomly around.
Bake 40-45 minutes until cake tester comes out clean from middle of cake.

MELTIN YOUR MOUTH BEEF TENDERLOIN, HORSERADISH POTATOES, HOMESTYLE GREEN BEAN CASSEROLE & HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN

3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

Preheat oven to 350˚.
Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
Place roast on top. (Be sure NOT to salt the meat! You will get plenty of salt from the sauce.
Whisk together the soy sauce, Worcestershire sauce and butter. Pour over the roast.
Bake in preheated oven for 10 minutes.
Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
Baste every 10-15 minutes for even flavor distribution.
Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES

4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

Preheat oven to 350˚.
Spray a 2 quart baking dish with PURE.
In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
Drain potatoes.
In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
Beat on medium speed until largest off chunks are smooth.
Add egg and horseradish mixing until smooth.
Spread into baking dish.
Melt remaining butter and drizzle over potatoes.
Bake 25 minutes or until heated through.
Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE

1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1 tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

Preheat oven to 350˚.
In a small saucepan melt 3 tablespoons butter.
Whisk in flour until golden.
Add milk gradually while stirring constantly. Bring to a boil. Reduce heat and continue to stir constantly until thickened.
Stir in dressing mix and pepper. Set aside.
In a small skillet melt 1 tablespoon butter. When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
Combine green beans with half of the garlic onion mixture.
Fold in white sauce to the green beans.
Pour into your prepared baking dish.
Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
Bake uncovered 30 minutes.

HERB BUTTER

1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

With an electric mixer blend together until well blended.
Form into shape and chill until firm. (I use an old Tupperware butter tray lined with plastic wrap)
Transfer to your decorative tray and serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 18 of 2017

Good Morning. I hope you had a GREAT weekend. I did, even if it was still confined to the house for the most part. The good news is that my eye infection continues to get better and I’m down to 1 week of medication left as a precaution. As for the bigger diagnosis I’m waiting on I have been released from 2 of the 3 specialists as of Friday so at least we are getting closer to an area to concentrate on. I’m hoping to have some answers soon! This is getting old!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Last week was full of miserable days, but decent nights. Then Saturday night when the latest storm swooped in the temperature dropped, A LOT, and life is bearable again. This week is supposed to be really pleasant with MUCH lower humidity and quite a bit of rain on Wednesday.

ON THE BREAKFAST PLATE

This morning is a mixed berry fruit smoothie and coffee.

AS I LOOK AROUND THE HOUSE

I see a few things that still need attention, but I was able to tackle most of the big projects over the weekend.

WEEKLY TO DO LIST & HOUSE PROJECTS

We finally ordered the leveling sand and patio pavers for the area just outside the back door on Saturday and were pleasantly surprised that they can deliver today. Fortunately the area we are working on is shaded until late afternoon so I’ll be able to work out there tomorrow.

Deep clean floors
Start loading sand into patio area.
Level sand.
Arrange pavers for BBQ area.
Order sod for dog run areas.

CURRENTLY READING & TELEVISION / DVR

The Good Witch season started last night and there are still a few straggler shows to finish from the spring season.

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	QUICHE LORRAINE	HAM & CHEESE BRUNCH CAKE
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	MEXICAN COBB SALAD with JALAPENO RANCH DRESSING	CHICKEN CAESAR SAMMIES (recipe to follow)	HOME CHEF SICILIAN HERBED CHICKEN with GREEN BEANS and TOMATOES PIZZAIOLA	HOME CHEF BUFFALO CHICKEN FRITES with BLUE CHEESE, CELERY and CARROT	COUNTRY HEAVEN LASAGNA (recipe to follow)	SALAD with BALSAMIC POMEGRANATE VINAIGRETTE (recipe to follow)	SLOW COOKER ROAST BEEF SAMMIES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

I had several Blue Apron successes last week, 2 of which at hubby’s request are getting makeovers though. I’ll post those recipes once I try the makeovers.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

Still mulling over how to handle a family situation.

THINGS THAT ARE MAKING ME HAPPY

Finishing the house projects.
Feeling better.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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POTATO GNOCCHI ala BOLOGNESE

Using Russets or Idaho potatoes is critical to the success of this recipe. Without wheat flour which adds the stretchy gluten to hold the gnocchi together, starchy potatoes provide virtually the same structure you need. Baking the potatoes gives you not only stronger flavor, but also they do not absorb moisture that happens when you boil them. For that same reason baked potatoes versus boiled also require less flour which makes for a lighter fluffy gnocchi. Wheat flour has been substituted with a combination of rice flour and sweet rice flour making the Gnocchi almost gluten-free. Sweet rice flour is made from glutinous short grain rice.

2 pounds russet potatoes, washed
1 cup white rice flour
1/2 cup sweet rice flour
2 large eggs
Pink Himalayan salt, fresh ground black pepper and a dash of paprika, to taste
1 batch BOLOGNESE sauce

Preheat oven to 400°F.
Pierce potatoes a few times with a knife and place on a baking sheet.
Roast until tender, about one hour.
Remove potatoes from oven and allow to cool.
Whisk together white rice flour and sweet rice flour.
Using some of the flour mixture, make yourself a floured surface.
Peel the potatoes and pass through a potato ricer onto the floured surface.
Whisk together eggs, 1 teaspoon salt, pepper and paprika to taste.
Pour over the potatoes.
Work the egg mixture into the potatoes with a fork until potatoes begin to hold together. Mixture will be sticky.
Work one cup of the flour mixture into the potato mixture with a fork.
As soon as a dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is sticky, add the remaining flour mixture, about 1/4 cup at a time. You can pre-test the gnocchi by boiling a small pot of water and cooking a small piece of the dough. The gnocchi should hold together.
Divide the dough into quarters.
As you work with each quarter, cut it in half.
Cover remaining dough with a damp paper towel.
Roll out each dough eighth into a log.
Cut into bite-size pieces.
Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork.
Transfer shaped gnocchi to a lightly white rice-floured baking sheet.

Shaped gnocchi can either be cooked right away or frozen for future use.

To Freeze: Place baking sheet filled with gnocchi in the freezer. Once the gnocchi are frozen, transfer to a plastic freezer bag. Gnocchi may be frozen for up to two months.

To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in the boiling water until they float, about 2-4 minutes. Do NOT crowd the pot. Test a gnocchi to ensure it is cooked through. Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.

BOLOGNESE SAUCE
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper

Brown ground beef, Italian sausage, onions and garlic. Drain fat.
Add diced tomatoes, tomato paste and tomato sauce.
Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
Lay tomato slices evenly on top. Cover.
Simmer for 2 hours over low heat. Stir in tomato slices until well blended. At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 17 of 2017

I hope you all had a GREAT weekend. Ours was quiet. I’m stuck in the house for the most part again.

Having a compromised immunity SUCKS. Thank you SLE. It especially sucks when you’re working with a house like this and constantly exposed to something lurking. Despite my constant effort to wash the dirt and grime away I keep ending up with bacterial infections from what I am coming in contact with. Fortunately this time I got into the doctor the next day after I noticed a problem . She took one look and said I had what she thought was cellulitis. She referred me a great specialist the same day who says we caught it in time to avoid the hospital and eye surgery.

The ophthalmologist also told me that cellulitis can be from a mosquito or spider bite. It usually affects the skin of the lower legs, but mine is in the muscle of my lower eyelid which makes even blinking painful. While it isn’t contagious, it can spread withing your own body quickly making it a potentially serious bacterial infection that can become life threatening by spreading to the lymph nodes or bloodstream when left untreated, Boy am I glad I didn’t ignore the pain and went to the doctor right away. I can’t be out in the sun because of the medications so, it will be a quiet week indoors for me again.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It’s supposed to warm up quite a bit this week, high 80’s+ and even a low 90’s, but at least there is no rain in the forecast for the next 5 days!

ON THE BREAKFAST PLATE

Black Cherry yogurt and coffee.

AS I LOOK AROUND THE HOUSE

I’m pretty happy. Doing the laundry and deep cleans on Saturdays are making for HAPPY Mondays!

WEEKLY TO DO LIST & HOUSE PROJECTS

We’re going to work on some finishing touches around here this week:

Caulk and seal new molding on door frames
Seal windows

CURRENTLY READING & TELEVISION / DVR

Not much on TV at this time of year, just a few straggler shows that are about to wrap up for the season and some cooking shows backing up on the DVR so I’ll catch up on those this week. We did find a new show on Netflix that we are liking and we watched Adam Sandler’s Sandy Wexler this past weekend. It was okay.

I’m currently reading Ava Miles Dare River 5 book series. I’m on the second book, Chocolate Garden.

CRAFTS/PROJECTS

I’m working to finish a quilt for my niece Jill and her first baby, Luca. I used a Noah’s Ark theme for one side and spring showers for the back.

KITCHEN WISHES

LOL nothing for now, but dreaming about my next kitchen.

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	BACON & EGGS	PANCAKES or WAFFLES
LUNCH	FRUIT & CHEESE	C.O.R.N.	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	C.O.R.N.
DINNER	CHICKEN CHOW MEIN	INSIDE OUT CHICKEN POT PIES	BLUE APRON TAWANESE CHICKEN & RICE	BLUE APRON SEARED COD IN CREME FRAICHE SAUCE	BLUE APRON SILCILIAN STEAK & FREGOLA SALAD	C.O.R.N.	C.O.R.N.
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

Health tips for Kids – Precautions are better than treatment

HOMEMAKING/COOKING TIP

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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BUTTERMILK RANCH CHICKEN

BUTTERMILK RANCH CHICKEN

2 boneless chicken breast
1 tablespoon butter
1 tablespoon avocado oil
1 + 1 teaspoons Hidden Valley Ranch dressing powder
1/2 cup heavy whipping cream

Heat avocado oil over medium high heat in a non stick skillet.
Sprinkle 1 teaspoon of the Ranch seasoning on both sides of chicken.
Add chicken to pan, searing for 5-6 minutes per side until cooked through.
Transfer to a plate and keep warm with foil.
DO NOT wipe the pan clean.
Add butter to man.
Once butter is melted add the remaining Ranch seasoning and cream, whisking until smooth.
Bring to a simmer, stirring frequently until thick enough to coat your spoon, 4-5 minutes.
Plate chicken and top with sauce.

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NOTE: I served it with mashed carrots for this picture, but hubby much prefers it with mashed potatoes and I have to agree with hum

RANCH GREEN BEANS

4 tablespoons butter
1 VERY small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ teaspoon coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
2 cloves garlic, minced
1½ teaspoon dry Hidden Valley Ranch Salad Dressing or Dip Mix
1 (14.5 oz.) can green beans, drained WELL

In medium skillet, melt butter.
Add onion, potato and pepper, sautéing over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix. Stir in well.
Fold in green beans and heat through, simmering, occasionally stirring gently.
Add pepper to taste.

NOTE: Ranch Mixes are salty so NO need to add extra salt.

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LEMON MERINGUE PIE

LEMON MERINGUE PIE

CRUST
1 cup flour
1/2 teaspoon salt
1/3 cup butter CRISCO
1/4 cup COLD ice water (use 1 cup measure & add ice to the 1/4 cup cold ice water)

Mix until blended together JUST until incorporated.
Roll out on floured surface.
Add to pie plate, fluent the edges by pinch between your fingers.

FILLING
1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons flour
dash salt
1 1/4 cups boiling water
3 beaten egg yolks
2 tablespoons butter
1/2 teaspoon fresh grated lemon peel
1/3 cup lemon juice
2 tablespoons Key Lime juice

In a saucepan stir together the flour, cornstarch, sugar and salt.
Add boiling water and cook until mixture boils and thickens, 3-5 minutes.
Temper the egg yolks slowly with some of the mixture and add back to saucepan.
Cook 2 more minutes and remove from heat.
Immediately add butter, whisking until melted.
Add zest and juice, blending until smooth.
Pour into crust.

MERINGUE
5 large egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
1/2 cup extra fine sugar

Preheat oven to 350°.
Beat egg whites until peaks form.
Slowly add sugar until dissolved.
Add cream of tartar and vanilla, blending well.
Add meringue to pie, sealing to crust.
Bake 12-15 minutes until meringue is browned.
Cool completely and then chill.

NOTES:

Meringue is extremely humidity sensitive. The sugar in the delicate mixture readily absorbs moisture from the air, which makes it soft and nearly impossible to achieve thick, stiff peaks. Humidity may also cause soft meringues to weep or crisp meringues to soften once baked.
Using a copper bowl and beaters that were in the freezer for 30 minutes helps. Many chefs prefer to use use copper bowls, a reaction between the copper and egg whites tends to produce a fluffy, more stable foam. Just before using a copper bowl, clean it with salt and lemon juice or vinegar, then rinse with cold water and dry thoroughly before placing in freezer.
Also make sure when separating your eggs to be extra careful, even the smallest piece of yolk can ruin your meringue. Separating your eggs while cold is easier to not get bits of yolk into the whites.

ROASTED POBLANO, GRILLED CHICKEN & CORN BISQUE

I love Escalante’s Roasted Corn Bisque – Fresh roasted corn, poblanos, bacon, grilled chicken, and onion in a sherry wine bisque and have been working to duplicate it. I think I have FINALLY accomplished it!

Roasted Poblano Chicken and Corn Bisque

2 medium Poblano peppers
1-2 tablespoons avocado oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, small diced potatoes
2 cups cooked, grilled chopped chicken
2 cups fresh roasted corn on the cob, sliced off
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup sherry
Salt and pepper, to taste

OPTIONAL
Shredded Cheddar or Parmesan cheese
a dollop of Sour cream
Chopped fresh cilantro

Preheat oven to 425 degrees.
Cut Poblanos in half and remove seeds.
Place cut side down on a lightly greased baking sheet.
Spray Poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken.
Remove from oven and cool slightly.
In a large pot, heat oil over medium heat.
Add onions and garlic and cook for 3-5 minutes or until tender.
Dice roasted Poblanos in to small pieces and add them to the pot along with chili powder and cumin, cooking a few minutes longer.
Add chicken broth to the pot and bring to a boil.
Add potatoes and corn.
Simmer about 10 minutes, or until potatoes are just tender.
Puree’ about half of the corn and potato mixture.
Add puree’ mixture back into pot.
Stir in chicken.
In a small bowl, whisk together the half and half, remaining 1/4 cup broth, the sherry, sour cream and 4 tablespoons of flour.
Whisk the cream mixture into the soup until smooth.
Simmer for 5-10 minutes to allow soup to thicken.
Stir in the crumbled bacon and cilantro.
Season with salt and pepper, to taste.
Serve with optional toppings, if desired.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 16 of 2017

I hope everyone had a wonderful Easter weekend. Ours was quiet, but really nice. Our church service was a bit odd and we have been wanting a change from that church, but with all the other things going on we are going to wait until we know more about where we are going to land before make those changes. We’re still working out some kinks in a stressful situation around here, but hope to have some concrete answers soon so we can make some decisions about our next project.

We were originally going to go out for brunch after church, but changed our mind and had a small quiet Easter dinner here with my uncle and a neighbor. We had a pineapple carrot glazed ham with all the fixin’s.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It’s cloudy and war already, but thankfully there is a small breeze. I will be indoors for medical testing most the day so fortunately will not even notice much.

ON THE BREAKFAST PLATE

Yogurt with strawberries, blueberries and granola.

AS I LOOK AROUND THE HOUSE

Not bad as I did a deep clean Saturday before having Easter dinner yesterday.

CURRENTLY READING & TELEVISION / DVR

Not much on TV at this time of year, just a few straggler shows that are about to wrap up for the season and some cooking shows backing up on the DVR so I’ll catch up on those this week.

I’m still reading Kristen Proby’s Boudreaux Series #5 book, Easy Magic.

WEEKLY TO DO LIST & HOUSE PROJECTS

A busy week here and hoping to get a ton done!

A couple doctor appointments
Researching
Ebaying
Sorting and Donating

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	QUICHE LORRAINE	BACON & EGGS
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	CHICKEN CHILE CORN CHOWDER and GRILLED CHEESE	C.O.R.N. Y.O.Y.O.	MEATLOAF and SALAD	PAN SEARED CHICKEN with MCGILLICUDDY SAUCE	C.O.R.N. Y.O.Y.O.	BLACK BEAN SALSA CHEDDAR CHICKEN	POT ROAST HASH & EGGS
DESSERT

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

FAVORITE PHOTO FROM THE CAMERA

Family fun for a special birthday and memorial weekend at FAT ASS ranch and winery.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM and ALL the FIXIN’s

So we changed our mind and stayed home for Easter dinner. We decided it’s just too busy around here and we didn’t want to fight the crowds. Fortunately, we decided on Wednesday night so I was able to shop on Thursday and NOT fight the crowds in the markets.

PINEAPPLE CARROT TOP BROWN SUGAR GLAZED HAM
1 spiral sliced ham 8-10 pounds
1 jar pineapple preserves
1/2 cup minced carrot tops
2 cups brown sugar

Add the ham to the slow cooker, trimming off the bottom as needed to fit it into the slow cooker Add the trimmed fat pieces around the ham in the slow cooker. They will help keep the moisture level up.
Whisk together preserves and minced carrot tops.
Spread glaze on ham.
Cover with the brown sugar.
Cook on low for 2-3 hours.
Cover with a light covering of brown sugar and serve.

ROASTED CARROTS AND ASPARAGUS with BERNAISE SAUCE
3 large carrots, sliced thinly and diagonally
3-4 stalks asparagus, per person, trimmed and cut into pieces
2 tablespoons butter
salt and pepper, to taste
1 batch Bernaise sauce

Bring a double boiler of water to a boil.
Add butter, salt and pepper to water.
Add carrots and asparagus to vegetable steamer.
Cover and steam 15-20 minutes until crisp tender.
Top with sauce and serve immediately.

BERNAISE SAUCE
1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
3 tablespoons minced shallots
Kosher salt and freshly ground black pepper
2 tablespoons Champagne vinegar or white wine vinegar
2 large egg yolks
Juice of 1 large fresh lemon
1 tablespoon finely chopped fresh tarragon

Melt 1 tablespoon butter in a small saucepan over medium heat.
Add shallots and a pinch of salt and pepper; stir to coat.
Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer.
Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside.
Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
Transfer butter to a measuring cup.
Drain blender and dry well.
Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender.
Purée mixture until smooth.
With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Blend until smooth and creamy, 2-3 minutes.
Pour sauce into a medium bowl stirring in shallot reduction and tarragon.
Season to taste with salt, pepper, and more lemon juice, if desired.

DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature. I prefer fresh if your time allows.

POTATOES AU GRATIN
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 teaspoon minced garlic (jar) or 1 clove
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups rates sharp cheddar
Wondra Flour

Preheat oven to 350°.
Peel and thinly slice potatoes.
Grease 9×13 baking dish.
In a large sauce pan, melt the butter.
Gradually add the whipping cream and spices. Blend well.
Gradually add the flour until the mixture thickens, but it is still pourable!
Mix the cheeses all together.
Layer the potatoes, cheese and cream mixture ending with cheese on top.
Bake 45 minutes or until potatoes are tender and golden brown.

I developed this recipe for a request from our youngest and it quickly became a family favorite.

Dessert was a recent inspiration from a new restaurant. Tony Mandola’s Gulf Coast Kitchen is a fantastic place. We had the BEST waiter who made our meal so enjoyable while he treated us to dessert and the history of two restaurant families (Carrabas Italian Grill and Ninfas Mexican Cantina) melding together to create this restaurant. I couldn’t find a recipe so I kind of made it up as I went and came VERY close.

BANANA KEY LIME PIE

1 large firm banana, sliced thin
1/4 cup Malibu rum
1 graham cracker crumb crust
14 ounce can Eagle sweetened condensed milk
3 egg yolks + 2 tablespoons sugar
1/2 cup Key Lime Juice

Preheat oven to 350°.
Soak banana slices in rum.
Pat banana slices dry.
Combine milk, egg yolks, sugar and lime juice, beating until smooth like custard.
Layer banana slices in a layer on top of graham cracker crust.
Top with custard and bake 12-15 minutes until JUST barely set.
Cool 10 minutes.
Move to refrigerator, chilling several hours before serving.
Top with whipped cream.

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